Oven Baked Almond Fish Sticks Recipes

Steps:

• Preheat the oven to 375 degrees F.
• In a small bowl, combine the panko and almonds. Drizzle in the melted butter and toss until well combined.
• Add the parsley and toss it in . . .
• Then stir in 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Put the flour in a shallow dish and add a pinch each of salt and pepper. Stir to combine.
• Dredge both sides of the fish in the flour, shaking off any excess.
• Spread a generous tablespoon of mayonnaise over each piece of fish . . .
• And sprinkle the crumb mixture on top, pressing lightly to make sure it sticks.
• Bake until the crumbs are golden and the fish is flaky, 16 to 18 minutes. Squeeze the lemon juice on top and serve.

Steps:

• Position a rack in the upper third of the oven; preheat to 425 degrees F. Brush a baking sheet with olive oil; set aside. Cut the cod crosswise into 3/4-inch-thick pieces (about 16). Season generously with salt.
• Heat the olive oil in a small skillet over medium heat. Add the panko and cook, tossing, until golden brown, 6 to 8 minutes. Transfer to a shallow dish and let cool completely.
• Add the parmesan to the panko. Spread the flour in a separate shallow dish. Lightly beat the egg whites in a third shallow dish.
• Dredge the fish in the flour, then dip in the beaten egg whites, letting the excess drip off, then dip in the panko mixture, patting to adhere. Transfer to the prepared baking sheet.
• Bake until the fish is cooked through and the coating is golden brown and crisp, 15 to 18 minutes. Serve with warm marinara sauce.

Steps:

• Rinse fillets and pat dry. Use 3 shallow dishes to prepare your breading ingredients. In the first dish, mix the flour with 1/2 teaspoon seasoned salt or Essence and 1/4 teaspoon pepper. Break the eggs into the second dish and beat well. In the third dish, mix the panko with the remaining seasoned salt or Essence, pepper, and dried herbs.
• Heat 1/4-inch of oil in a large heavy skillet over medium-high heat. Bread each fillet by dipping first in the flour mix, then the eggs, then the panko, coating thoroughly with each layer. Place carefully in the hot oil. (Don't crowd the skillet; work in batches if needed.) Cook 2 to 4 minutes on each side (time will depend on the thickness of the fillets.) Serve immediately with lemon wedges.

Steps:

• Preheat oven to 425°F.
• In a food processor, combine bread crumbs, almonds, garlic, herbs and zest. Pulse until almonds are finely chopped.
• Combine melted butter and olive oil in a small bowl.
• Wrap fish in paper towels to absorb excess moisture. Arrange fish fillets on a parchment-lined baking sheet. Brush tops with melted butter and olive oil mixture. Season with salt and pepper. Sprinkle crumb mixture over fish and pat lightly. Drizzle remaining butter/oil over fish fillets.
• Bake in preheated oven for 8-10 minutes until flakes flakes with a fork.
• Serve with lemon wedges if desired.